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Avocado & Strawberry Ceviche Recipe

Ceviche is a great summer dish. Originally from Latin America, it consists of raw fish which is thinly sliced or cubed, and then marinated in citrus juice which "cooks" the fish. Served chilled, it makes for a great summer starter. I think the combination of the sweet strawberries, the buttery avocado and the sour marinated white fish sounds fabulous.

This recipe was adapted from Clotilde Cusoulier's cookbook, "Chocolate and Zucchini - Daily Adventures in a Parisian Kitchen"

Ingredients:

14 ounces very fresh fish fillets - ideally a firm white fish, such as mahi mahi, halibit or a nice fresh snapper

 2 tablespoons fresh lime juice

 1/2 cup fresh lemon juice

 1 tablespoon olive oil

 1-2 teaspoons Tabasco sauce (optional)

 Fleur de Sel and freshly ground black pepper to taste

 1-1/2 cups fresh strawberries - plus four small ones for garnish

 1 tablespoon floral honey
1 Reed Avocado, or 2 Hass Avocados 2 tablespoons cilantro

Directions:

 1. remove any bones from the fish, and cut into 1/3-inch cubes. Transfer fish to a medium-size glass or ceramic container. Add citrus juices, olive oil and Tabasco. Season with salt and pepper, and toss to coat. Cover fish with plastic wrap and refrigerate for 4-6 hours - stirring every hour or so.

2. Set sieve over a bowl, and drain fish as you prepare other ingredients - capturing juices for later use.

3. Wash, dry and hull strawberries. Cut into 1/3-inch pieces and combine with honey. Tossing gently to coat. Pit and dice avocado into 1/3 inch pieces.

4. In a bowl, combine fish, strawberries, avocado and cilantro and toss gently. Divide into individual serving cups, pour over each a tablespoon of reserved juice, and garnish with a strawberry.

5. Serve immediately, or chill for up to 4 hours - removing from fridge 15 minutes before serving.

serves 4 as a starter
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